a “processed meat slab” according to the article, which is clearly off and beginning to rot. Never eat meat that looks like an oil slick, it’s a telltale sign… god I’d hate to be on bathroom duty there.
Beef and probably other red meats can get an oil-slick appearance pretty quickly from certain packaging. My very first job was grocery, part of which in the meat dept. This was always something that struck as odd: we’d get fresh (like bright red, truly fresh beef) that I’d personally cut and load it into those foam trays and plastic-wrap them. Come back the next day, and the trays I assembled would have this weird chromatic glisten like an oil slick, like they were starting to rot despite being on the shelf (refrigerated) for a single night. Dude in charge of the meat dept said it was something to do with it being sealed off from oxygen - it’d go away when cooked, and is totally fine to eat. (this could be total bullshit - but taking his word at face value. Grain of salt)
Actual rot has a similar chromatic glisten, but kinda permeates deeper into the tissue. When in doubt, the smell test will tell you everything you need to know.
Edit - getting downvotes, so just to clarify: I’m talking about mostly normal looking meat, but with that kind of multi-colored oily looking sheen. In NO WAY am I defending that strip of fucking road tar on the tray in OP’s photo.
What is that grey thing? Looks like fish skin, but weirder… eeek.
a “processed meat slab” according to the article, which is clearly off and beginning to rot. Never eat meat that looks like an oil slick, it’s a telltale sign… god I’d hate to be on bathroom duty there.
THAT THING IS MEAT?!
it smells like meat, probably spam like food.
Beef and probably other red meats can get an oil-slick appearance pretty quickly from certain packaging. My very first job was grocery, part of which in the meat dept. This was always something that struck as odd: we’d get fresh (like bright red, truly fresh beef) that I’d personally cut and load it into those foam trays and plastic-wrap them. Come back the next day, and the trays I assembled would have this weird chromatic glisten like an oil slick, like they were starting to rot despite being on the shelf (refrigerated) for a single night. Dude in charge of the meat dept said it was something to do with it being sealed off from oxygen - it’d go away when cooked, and is totally fine to eat. (this could be total bullshit - but taking his word at face value. Grain of salt)
Actual rot has a similar chromatic glisten, but kinda permeates deeper into the tissue. When in doubt, the smell test will tell you everything you need to know.
Edit - getting downvotes, so just to clarify: I’m talking about mostly normal looking meat, but with that kind of multi-colored oily looking sheen. In NO WAY am I defending that strip of fucking road tar on the tray in OP’s photo.
looks like spam meat, but its discolored.
I think that might be the tortilla but that is a truly dark thought.